HAMS-BACONS AND QUALITY-IMPROVING COMPOSITION FOR HAMS-BACONS

摘要

PURPOSE: To obtain a ham or bacon containing collagen and curdlan, increased in the yield due to the improvement in water retainability and improved in the quality due to the improvement of texture and flavor. ;CONSTITUTION: This ham or bacon contains powdery collagen having particle diameters of ≤0.25mm in an amount of ≥90wt.% and curdlan in a collagen/ curdlan ratio of 1/(0.1-10) by pts.wt. The ham includes roasted ham, boneless ham, shoulder ham, and belly ham. The bacon includes bacon, roasted bacon, shoulder bacon, middle bacon and side bacon.;COPYRIGHT: (C)1996,JPO